Summer Squash in Abundance
Making Good Use of Plentiful Crops
Summer is the season of long, languid evenings on the back deck, watching the sunset and the stars fill the sky. And it’s also the season of the anonymous paper bag full of zucchini and summer squash that magically appeared on your doorstep while you were at work. It could be, too, that you are the anonymous gifter of squash, from your all-too-prolific garden. Either way, don’t fret. The neighbors are grateful for your generosity—though they’d sure appreciate if you’d slip in a recipe to help them eat through the mother lode of squash.
This season’s curry-ginger squash recipe is just the answer for that neighbour—or perhaps for you, the prolific squash gardener. Add some local littlenecks, a bit of delicious (and abundant) sweet corn, top with fresh mint and voilà! A new take on that (extremely reliable) summer garden staple!
This recipe is so versatile; enjoy it with any vegetable, hearty greens or protein you prefer. Try the curry-ginger base with:
• Halved cherry tomatoes and replace the mint with basil.
• Add spicy mustard greens and swap in wild shrimp for the littlenecks.
• Toss leftover grilled chicken into the mix after the vegetables are cooked.
• Use snow peas, carrots and spinach, then add grilled tofu.
• Skip the littlenecks and serve as a side dish or with tempeh as a meatless main.
• For a heartier meal, serve over jasmine rice, pearl couscous or farro.
